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1
Combine mirin or white wine, orange juice, soy sauce, rice vinegar, red pepper flakes and water in a small bowl.
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2
In a large wok or very large (14-inch) saute pan, heat 1 tablespoon of oil over medium-high heat.
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3
Add the beef and cook, stirring, until just browned, about 2 minutes.
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4
Transfer the beef to a plate.
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5
Heat the remaining tablespoon of oil over medium heat and cook garlic until fragrant, about 30 seconds.
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6
Add snow peas, broccoli, asparagus and edamame, raise heat to medium-high, and cook for 3 minutes until vegetables are slightly softened.
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7
Add the mirin-soy mixture and cook, stirring, until edamame are cooked and asparagus is crisp-tender, about 4 minutes.
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8
Add the beef and dissolved cornstarch and stir to incorporate.
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9
Cook until mixture thickens slightly and beef is heated through, an additional 2 minutes.
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10
Drizzle with sesame oil and serve.
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11
(1 serving equals 2 cups stir-fry and 3 tablespoons sauce)
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12
Calories 400; Total Fat 15 g; (Sat Fat 2 g, Mono Fat 6 g, Poly Fat 3 g) ; Protein 29 g; Carb 34 g; Fiber 11 g; Cholesterol 32 mg; Sodium 625 mg
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13
Excellent source of: Protein, Fiber, Vitamin A, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Iron, Phosphorus, Zinc
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14
Good source of: Thiamin, Riboflavin, Niacin, Folate, Calcium, Magnesium, Manganese, Potassium, Selenium
